Haggis Recipe
Summary
Difficulty LevelMediumHealth IndexAverage
Ingredients
| 1 large lamb's stomach | ||
| 2 lb. lamb liver, membrane removed | ||
| 1 lb. lamb heart, fat, tubes and fibrous tissue removed | ||
| 1 lb. lean boneless lamb shoulder | ||
| 1/2 lb. coarse oatmeal | ||
| Suet | 1/2 Pound, finely chopped | |
| 2 medium-sized onions, finely chopped | ||
| Black pepper salt | 1 To taste | |
| Cayenne pepper | 1 To taste | |
| About 4 cups boiling water or meat stock (optional) | ||
| Milk | 1 Cup (16 tbs) | |
Directions
Put the lamb meats on to boil, covered with cold water.
Let the meats poach for one and one half hours, then remove them from the pot.
Reserve the cooking liquid and leave it to cool.
Grate the liver and finely chop the heart and lean lamb.
Spread the oatmeal out in a roasting pan and put it into a preheated 350° F. [180° C] oven to toast for 20 to 30 minutes, stirring it occasionally to color it evenly.
Put the liver, heart, and lean lamb into a bowl with the minced suet, onions and toasted oatmeal, and season liberally with black pepper and salt and a pinch of cayenne pepper, if you like.
Mix well and add enough of the cooled cooking liquid about 1 cup [1/4 liter] to give the mixture a smooth, soft consistency.
Use the mixture to fill the stomach rather more than half full say five eighths leaving the stuffing plenty of room to swell.
Sew up the stomach securely and place the haggis on a rack set in a pot.
Add enough boiling water to submerge the haggis (the milk can be added to the water) or, better still, add stock.
Over high heat, return the liquid to a boil then reduce the heat to low.
As soon as the haggis begins to swell, prick it all over with a skewer to prevent it from bursting.
Adding boiling water as required to keep the haggis submerged, simmer it, uncovered, for six hours.
Let the meats poach for one and one half hours, then remove them from the pot.
Reserve the cooking liquid and leave it to cool.
Grate the liver and finely chop the heart and lean lamb.
Spread the oatmeal out in a roasting pan and put it into a preheated 350° F. [180° C] oven to toast for 20 to 30 minutes, stirring it occasionally to color it evenly.
Put the liver, heart, and lean lamb into a bowl with the minced suet, onions and toasted oatmeal, and season liberally with black pepper and salt and a pinch of cayenne pepper, if you like.
Mix well and add enough of the cooled cooking liquid about 1 cup [1/4 liter] to give the mixture a smooth, soft consistency.
Use the mixture to fill the stomach rather more than half full say five eighths leaving the stuffing plenty of room to swell.
Sew up the stomach securely and place the haggis on a rack set in a pot.
Add enough boiling water to submerge the haggis (the milk can be added to the water) or, better still, add stock.
Over high heat, return the liquid to a boil then reduce the heat to low.
As soon as the haggis begins to swell, prick it all over with a skewer to prevent it from bursting.
Adding boiling water as required to keep the haggis submerged, simmer it, uncovered, for six hours.
Chef
